Hash Browns & Eggs
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This classic diner combo, a favorite of cookbook author and former NOLS instructor Molly Absolon, delivers carbs for fast energy, and the protein in the eggs will keep you feeling full longer. Serves 2-3
1lb. freeze-dried hash brown potatoes (such as Idahoan)
2cups water
2Tbsp oil
½tsp garlic powder
½tsp cumin
3eggs (or dehydrated equivalent)
¼cup cheddar cheese, grated
1Tbsp oil or butter
Salt and pepper
In camp Bring water to a boil; pour over hash browns until just covered and let sit to rehydrate (about 5 minutes). Add hash browns and spices to hot oil. Over medium heat, cook for several minutes, until crisp. Flip and brown the other side. Transfer to bowl. Scramble eggs in pan (mix eggs and freeze at home for first breakfast, pack in egg container, or use dehydrated). Return hash browns to pan; sprinkle eggs with cheddar. Serve when cheese melts. Add salt and pepper to taste.